Approximate cookery times:
White Rice: 18-25 minutes
Brown Rice: 30-40 minutes
Wild Rice: 45 minutes – 2 Hours
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Small (2-quart or so) pan with a lid
Precooking: It’s smart apply to rinse your rice during a filter before cookery. This is not strictly necessary; however it’ll launder any unclean starch on the surface of the rice beside any leftover chaff or stray particles. (Some rice has a lot of starchy coating than others.)
Live the Rice and Water: for much rice, use a 1:2 magnitude relation of 1 cup of rice to 2 cups of water. Leave a 0.5 cup of raw rice per person and scale this magnitude relation up or down reckoning on what quantity you make. Some rice varieties can would like somewhat less or somewhat a lot of water because it cooks, thus checks the package for specific directions.
Boil the Water: Bring the water to boil during a little saucepan. Rice expands because it cooks, thus use a pan giant enough to accommodate. A 2-quart pan for one to 2 cups of raw rice could be a smart size.
Add the Rice: once the water has returned to a boil, stir within the rice, salt, and butter (if using), and produce it back to a mild simmer.
Cowl and Cook: cowl the pot and switch the warmth all the way down to low. Do not start the lid whereas the rice is cooked — this lets the steam out and affects the cooking time.
Put off the warmth and take away the Lid: once the rice is completed, put off the warmth and start the lid. Fluff the rice with a spoon or a fork, and let it sit for many moments to “dry out” and lose that wet, just-steamed texture.